Application of vapour-phase Fourier transform infrared spectroscopy (FTIR) and statistical feature selection methods for identifying Salmonella enterica typhimurium contamination in beef-Reference-Cited by-同舟云学术

Application of vapour-phase Fourier transform infrared spectroscopy (FTIR) and statistical feature selection methods for identifying Salmonella enterica typhimurium contamination in beef

Published:2010-09 Issue:1 Volume:107 Page:1-9
ISSN:1537-5110
Container-title:Biosystems Engineering
language:en
Short-container-title:Biosystems Engineering

Author:

Amamcharla Jayendra K.,Panigrahi Suranjan,Logue Catherine M.,Marchello Martin,Sherwood Julie S.

Publisher

Elsevier BV

Subject

Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering

Reference27 articles.

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2. Using Fourier transform infrared (FT-IR) absorbance spectroscopy and multivariate analysis to study the effect of chlorine-induced bacterial injury in water;Al-Qadiri;Journal of Agricultural and Food Chemistry,2008

3. Detection of sublethal thermal injury in Salmonella enterica serotype typhimurium and Listeria monocytogenes using Fourier transform infrared (FT-IR) spectroscopy (4000 to 600 cm−1);Al-Qadiri;Journal of Food Science,2008

4. Fourier transform infrared spectroscopy (FTIR) as a tool for discriminating Salmonella typhimurium contaminated beef;Amamcharla;Sensing and Instrumentation for Food Quality and Safety,2010

5. Identification of Salmonella-inoculated beef using a portable electronic nose system;Balasubramanian;Journal of Rapid Methods and Automation in Microbiology,2005

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4. Identification of meat-associated pathogens via Raman microspectroscopy;Food Microbiology;2014-04

5. Feature selection versus feature compression in the building of calibration models from FTIR-spectrophotometry datasets;Talanta;2012-01